Mexican Lime Soup with Chicken

Mexican Lime Soup with Chicken


January 6, 2014

Adapted from Soup Sister Linda Green, for the upcoming second (not yet published) Soup Sisters Cookbook


3 limes

canola or olive oil, for cooking

1 large onion, finely chopped

5 to 6 garlic cloves, crushed

1 jalapeño pepper, seeded and minced

1-2 cups chopped or shredded roast chicken or turkey

4 cups (1 L) chicken stock

salt and pepper

1 tsp. oregano

crumbled feta

1 avocado, sliced or diced


1Juice two of the limes and cut the third into wedges to serve with the soup.

2Heat a drizzle of oil in a medium pot and sauté the onion for 3-4 minutes, until soft. Add the garlic and jalapeño and cook for another minute. Add the chicken, stock, lime juice and oregano. Season with salt and pepper to taste and bring to a simmer. Cook for 10 minutes or so, then ladle into bowls and top with crumbled feta and sliced or diced avocado.

3Feel better.


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